22 Feb 2016

Soy Garlic Korean Fried Chicken

Hi everyone !

I've been baking a lot these days, which I really love.

But I actually forgot how I extremely enjoy cooking. It's mind boggling.

I haven't cooked for SUCH A LONG TIME because mom does all the cooking at home. I know, I know I'm supposed to help her in the kitchen but my kitchen is SO TINY. It's just a small square area with stove infront, an ant-sized prep table on your left and the sink on your right. You basically pivoting around to navigate. So, no.

Today I got to do everything I love in the kitchen, which includes cutting chicken wings.

I'm a sucker for KFC - and by this I'm not talking about the one from Kentucky, but the one from Korea ! I first tried this back in Melbourne and it's literally the BEST version of fried chicken I could ever asked for, I like to pair mine with Soju (but a lot of people actually prefer beer).

This fried chicken has a thick, sticky, sweet & savoury - with a little bit of heat - coating all over their remarkably crunchy exterior that comes from double frying method. woot woot.

I adapted the recipe from the fabulous Maangchi. Her website and Youtube channel are basically the holy bible of Korean cooking. I have tried several dishes from her website and they're all awesome!

Mangchi has several Korean fried chicken recipes on her website. There's the one with the red gochujang sauce and even 2 versions of her soy garlic one. Since there's two recipes for the soy garlic chicken, I mixed & tweaked a little bit of both recipes and it worked well! Here you go!